Sauce Hollandaise
From The Dudley book of cookery and household recipes, 1909
This is supposed to be for one person.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
272Calories
7 gProtein
3 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein7.5 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.2 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol246 mg
Sodium83 mg
Potassium126 mg
Calcium64 mg
Iron0.9 mg
Magnesium9.5 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.
SAUCE HOLLANDAISE Make first melted butter, then get one yolk of egg and half a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.